What type of flour is typically used for making pasta?

Semolina flour is the traditional choice for making pasta due to its unique properties that optimize the texture and structure of the final product. Semolina is made from durum wheat, known for its high protein content and gluten strength, which gives pasta its desirable firmness and bite, or "al dente" quality when cooked. This flour's coarse texture helps create a robust dough that holds its shape well during cooking and allows for the production of a variety of pasta shapes.

While all-purpose flour can also be used for pasta, it produces a softer texture and is less ideal for achieving the authentic pasta experience. Whole wheat flour offers a nuttier flavor and more nutrients, but it can result in a denser texture, which may not be suitable for traditional pasta dishes. Rice flour is primarily used for gluten-free pasta options and does not provide the same structure or texture that semolina flour imparts to conventional pasta. Therefore, the preference for semolina flour in pasta making is rooted in its ability to create the best culinary results.